7 Vegetable Salad Recipe
Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolina
Healthy
Quick
Diabetic Exchange
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings
Ingredients
1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil
Directions
In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.
Nutritional Facts
One serving (1/2 cup) equals 47 calories, 2 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable.
Directions
Originally published as Seven-Vegetable Salad in Light & Tasty August/September 2001, p29
Italian dressing jazzed up with basil and chives sparks the flavor of this eye-catching salad. The blanched veggies in this colorful combination retain their crispness quite nicely. —Sara Lindler of Irmo, South Carolina
Healthy
Quick
Diabetic Exchange
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings
Ingredients
1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil
Directions
In a saucepan, bring 2 in. of water to a boil. Add beans, peas, yellow squash, zucchini and onion. Reduce heat; cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain; rinse with cold water and pat dry.
Place vegetables in a bowl; add the remaining ingredients. Gently stir to coat. Refrigerate until serving. Yield: 12 servings.
Nutritional Facts
One serving (1/2 cup) equals 47 calories, 2 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable.
Directions
Originally published as Seven-Vegetable Salad in Light & Tasty August/September 2001, p29
Beth Layman :)
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
GH:Anna,Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan
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Another Great Group of *~ Beth ~*
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